The beverage lives up to its moniker of being cool. Vodka, cranberry juice, and grapefruit juice are combined to make the sea breeze cocktail. Enjoy this easy drink while setting up your beach umbrella.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 ½ cups bleached all-purpose flour
- ¼ cup cornstarch
- 4 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, softened until easily spreadable
- 2 cups dark brown sugar
Instructions
- Adjust the oven rack to the middle position; preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a metal or disposable foil 9×13-inch pan.
- Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Mix milk, eggs, and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into flour mixture in a large bowl with an electric mixer, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add brown sugar; beat until just incorporated, about 30 seconds. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack, then run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
- The batter can be divided and baked in two 8-inch square cake pans. Take one to a picnic or a potluck; freeze one for later.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 222 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great
I like the recipe but doubled the amount of allspice and every spice on the list I added a little less ginger. My taste is such that the actual batter is less important to make a spice cake which is actually very spicy. Some people in my family thought the cake had too much spice but friends asked for thirds. I also added two tablespoons of molasses to the batter. You could add nuts if you like but the majority agreed this was better without nuts.
I didn’t have a tray big enough so I ended up quartering all the ingredients. It was the tastiest spice cake I’ve ever had. The texture was like banana bread, with the perfect density and moistness. 10/10 will make again.
the brown sugar does not mix well,, a big brown messy lumpy mess
So dry, dense and not much flavor even with all the spices. Had high hopes. Will not make again.
I followed the recipe exactly and it was the driest cake I have ever made. I was so disappointed.
Scrumptious! Fall blessings
Unfortunately the cake was very dry and tasteless. I baked in a Bundt pan at 350 for 60 min vs the 75 that was suggested by another reviewer. Obviously this was even too long. Not sure if I’ll try again.
Made this as a covid birthday cake since all the ingredients were basic so we didn’t have to go to the store. It was delicious!!! It’s been my birthday cake for two years now.
This is an amazing recipe. After reading the comments I made some slight adjustments. I too used the creaming method and I added two tbsp of olive oil. I topped it up with a coffee buttercream. Divine. My only criticism is that the ginger overpowered the other spices. Next time I will put less or increase the others. Overall this is a really great recipe.
Very dry. Did not like at all. Won’t make again
This cake tastes good but the texture and airyness of the cake is completely wrong. You will get a brick of thick dry as heck cake that while it tastes like the spice mix and is good, the ingredients surrounding it are not what you need for a cake. There is an unholy amount of cornstarch involved.
In my Bundt pan it need 10 more minutes. I don’t own a mixer so it was a total old skool mix job. I will be making it again
Delicious! I followed the other reviews for the order of mixing since they follow another cake recipe I got from my mother in law. Cream the butter and sugar. Add the other wet ingredients one at a time and mix well. Sift the dry ingredients and then add to wet mixture a little at a time. Next time I will also separate egg yolks so I can save the whites, beat them until form and then fold in once everything else is mixed well and see how that does. Very hearty cake. I made a basic buttercream frosting for it and it was perfect!
I did cut this recipe in half, but it came out more like a quick bread than a cake.
Very flavorful! What a wonderful change from boring old cake mixes.The lack of sweetness is also a welcome change. It isn’t that it’s not sweet it just doesn’t reply on sugar to carry it. Trust me there are enough flavors going on in here and 2 cups of brown sugar are fine. The only exceptions I made were that I used goat’s milk and I doubled the recipe. Oh, and I made a cream cheese and apple butter icing.
This was a great recipe! Really flavorful. We had some yogurt whey to use up, so I replaced the milk with that, which worked great. Also made a glaze with melted orange ginger marmalade to pour over the top. This was yummy!
It is not moist or tender, I am very disappointed with recipe.
Tasteless and hard as a brick.
Liked the cake, great blend of spices. Very unusual way of mixing which has to be changed to the traditional cream butter and sugar etc. When you add the milk mix to the flour it becomes glue and sticks to the beaters. It ran all the way up into the housing and I am sure the hand mixer is broken. Used two pans and added raisins to one because I like raisins. Frosted with a cooked carmel icing, YUM.
I’ve made this recipe twice, both times with whole wheat flour. Seeing the negative comments about the method, the first time I followed typical cake-baking instructions and creamed the butter, sugar and eggs, etc., before adding the dry ingredients. Today, baking for just the two of us, I decided to follow the instructions as printed, with two exceptions: I used whole wheat flour and reduced the sugar by 1/2 cup. The cake turned out amazing. Oh-my-goodness good. Perhaps because the sugar is added at the very last and barely mixed in, the cake develops a thin, delightful caramelized crust. Frosting or glazing not needed! Inside, the cake is tender and moist, the spices well-blended and popping on the taste buds. I will make this cake again, and, just for fun, try your method on other cakes. I’m thinking a lemon cake would be wonderful with that touch of caramelization on the top. Thank you for a terrific recipe.